Gluten Sensitivity: Why is FDA Dragging Its Feet?

Nearly 20 million Americans experience dire health problems from eating foods that contain gluten. Congress told FDA to define the term “gluten-free” for food manufacturers by 2008. Why are they still “studying the matter”? A new Action Alert!

Celiac disease is an autoimmune condition in which dietary gluten, causes damage to the small intestine, which keeps nutrients from being properly absorbed. Even small amounts of gluten in foods such as wheat, rye, barley, and other products, can lead to serious health problems, ranging from gastrointestinal distress and infertility to an increased risk of osteoporosis and certain cancers, particularly colon cancer.

As we reported recently, gluten-related conditions greatly increase the risk for diabetes. A recent large study published in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.

Many more Americans—as many as 30–40% of the US population, according to the research of a leading US laboratory working in the field—have gluten sensitivity (also called Non-Celiac Gluten Intolerance), which means that they, too, are sickened by the protein. It is also sometimes referred to as “silent” celiac disease, as the disease may remain latent for twenty years or more before becoming full-blown celiac disease if gluten consumption is continued.

In these people, gluten continues to cause irritation to the lining of the intestine, often giving rise to poor digestion and malabsorption (as enzyme production is compromised), abdominal pain, irritability, achiness, sluggishness or fatigue, apathy, headaches, skin problems, depression, “foggy mind,” other decrease in brain function, or tingling extremities.

Dr. Mark Hyman reports that a review paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.

Two important factors that may create gluten sensitivity are a diet containing too much gluten, and increased permeability of the small intestinal lining, also called leaky gut syndrome—which, as we reported last week, may develop because genetically engineered food genes are transferring to our own genes.

The incidence of celiac disease is rising sharply—and not just due to greater awareness: the rate has increased fourfold in the last 50 years. One possible culprit: agricultural changes to wheat that have boosted and changed the amount and quality of proteins present.

The treatment to this massive, preventable health problem—a problem aggravated by the fact that gluten is ubiquitous in the Western diet and is abundant in wheat, one of our most-consumed foods—is straightforward: a commitment to a gluten-free diet. Not a low-gluten diet, but a diet that is more-or-less completely free of gluten (i.e., containing gluten at less than 20 parts per million, or ppm).

The high numbers of celiac sufferers, and the rise in people with gluten sensitivity, has food manufacturers looking at a lucrative new niche. The gluten-free market is projected to reach $2.6 billion next year, up from $100 million in 2003, with products carrying a premium price. But there’s a problem: while some products labeled gluten-free contain no gluten, others might have a trace, and still others could contain a sizable amount.

In 2004, Congress gave the FDA until 2008 to establish a uniform definition for companies that want to label their products as gluten-free. But that deadline came and went three years ago.

The Washington Post reports that the FDA has spent years calling on experts to have open-forum debates and town hall meetings—all of whom have been saying the same things about the dangers of gluten and what “gluten-free” should mean. As Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine, said recently, “I really don’t understand why it’s lingering up in the air when it really should be a no-brainer.”

The FDA has said the issue is complicated, requiring analyses of various technical issues, including how well manufacturers and regulators can reliably test for the presence of gluten and whether oats are a source of gluten (not usually, but they can be—see Note below).

An FDA spokesperson recently told the Washington Post that “efforts are now underway” to publish another document in the Federal Register and reopen the matter to another round of public comments. The FDA will then “consider the comments,” the findings of a safety assessment and “other factors” to develop a final rule.

In other words, the agency is deliberately dragging its feet.

Even the House Appropriations Committee, which is considering FDA funding, noted the agency’s failure to meet its deadline: “Public Law 108–282 required a final rule…not later than August 2008….The Committee instructs FDA to issue a final rule before December 31, 2011.”

Three years of flouting the law, and all FDA gets is a slap on the wrist.

Canada, Brazil, and Australia have all set labeling standards for gluten-free items. In most cases, that standard is 20 parts per million: A food can be labeled gluten-free if it contains less than 0.0007 of an ounce of gluten for every 2.2 pounds of food. That level was chosen largely because it’s the minimum amount of gluten that can be reliably detected.

These countries have developed this standard after many years of discussion on the subject at the Codex Alimentarius Commission. Before 2008, the Codex standard for “gluten-free” foods was a whopping 200 ppm. The US government delegation, comprised of FDA staff, agreed to the international guideline level being lowered to 20 ppm. Now they seem to have cold feet. Is it that gluten is so widely distributed in processed foods that US food corporations would struggle to cope with the 20 ppm level?

On May 4, concerned citizens brought the world’s largest gluten-free cake—“symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health”—to Capitol Hill in protest of FDA’s inaction.

Please write to the FDA immediately and tell them to stop listening to Big Food interests, and define “gluten-free” to mean gluten-free.

Update: On August 3, one day after this article was published, the FDA reopened comment on gluten-free labeling. All messages sent through our Action Alert will be redirected so that you can make your voice heard during this comment period.

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Note:

Gluten is a naturally occurring group of proteins in cereal grains which makes bread dough elastic and chewy and gives pasta its structure. Besides being found in grains, it is very common in more-or-less all processed foods, including foods many consumers would imagine were gluten-free, from processed meats to ready-made meals, soy sauce, blue cheese, brown rice syrup, and what ingredients labels call “flavor enhancer.” It may also be found in everyday products such as medicines, vitamins, and lip balms.

Oats are naturally gluten-free, but cross-contamination is a major problem. If oats are grown in a field that previously grew other gluten-containing grains, some of those grains will naturally grow in the oat field the next year, and they will contaminate next year’s oats. Cross-contamination can also occur if the farmer uses the same equipment to process all his grains, or the transport company bringing the oats to the processor has stored and transported other grains, or if the processor processes other gluten-containing grains. The same problem occurs with corn chips and corn tortillas—there is a high level of gluten cross-contamination. For these reasons, celiacs and those people eating gluten-free should purchase only certified gluten-free oats and corn products.

Prof. Markku Mäki, head of a gluten research at the Academy of Finland’s Research Program on Nutrition, Food, and Health, has been at the forefront of gluten research worldwide for over three decades. He estimates that around 75% of people with gluten intolerance remain undiagnosed owing to mild or atypical symptoms. However, he argues that continued exposure can lead to full-blown celiac disease later in life, explaining the fact that typically around twice as many of people over age 50 have celiac disease as compared with their younger counterparts. His group has also shown that while gluten intolerance may be inherited by many, it may also be triggered by environmental factors, including exposure to particular viruses. Gluten intolerance is the most common genetic disorder in North America and Europe, although it is found in populations all over the world.

Celiac (can’t eat gluten – rye, oats, barley, wheat etc.) and sometimes dairy/sugar. Celiac comes from low sunlight heritage countries like: Scottish, English, Irish, Canada, European and more or people who didn’t eat dairy/gluten in past heritage, but now eat it/bodies can’t adapt to it like: Indian, AfroAmerican, Hmong, Chinese, Mexican etc.. Millions of people are Celiac, but may not realize it and blood tests/biposies to diagnose it may not work.

Gluten destroys the gut lining and destroys the villi in the small intestines that absorb nutrients…then cells are not made right or work right…then another health issue may kick in. I got MS from being Celiac. A person may not always feel their intestines being hurt. The whole family tree maybe Celiac, but each person may get different health issues from it. I got low thyroid/MS/built up heavy metals from being Celiac.
When the body is low in nutrients and cells are not made right/work right a Celiac person may get one or more of the following: failure to thrive, tired, sad, sensitive/cry alot, learning disabilities, Autism, Attention deficient, hyperactive, wet pants, ear infections, food allergies due to leaky gut, stomach ache, eczema, diarrhea, constipation, gas, bloating, IBS, lactose intolerance, eating disorders, yeast, asthma, overweight (crave dairy/gluten/sugar)….., depression, anxiety, PTSD, panic attacks, suicidal, sleeping problems, obsessions, drug use, cigarette use, alcoholism (crave gluten in the alcohol), addictions, short height, hair loss,…. bipolar, schizophrenia, seizures, gall/kidney stones, endometriosis, PCO disease, infertility problems, thyroid problems, Chronic fatigue, psorasis, acid reflex (heart burn), ulcers, premature gray hair, swollen joints, arthritis….Diabetes, Fibromyalgia, Non-Hodgkin’s lymphoma, Cancer, MS, Crohn’s disease, Lupus, Osteoporosis, high blood pressure, hormone problems, dementia, heavy metals, Alzheimers, die young and more… for which Celiac maybe the root cause.
Great book- Dangerous Grains by Braly… Shows how Celiac can be the root cause for many illnesses and more (The list of illnesses is not complete…since many things can go wrong in a person’s body once their body is low in nutrients.)

Treating the symptoms and not the Celiac (root cause), lets the person’s health get worse… Their health may decline slowly adding more health issues each year and/or their health may “crash” quickly, with a life threatening problem. Some people think it is just aging…but it is due to Celiac slowly destroying their intestines, then nutrients aren’t absorbed, then cells they aren’t made right or work right. Some people who didn’t get Celiac help die early deaths and some suffer with their body slowly breaking down.
Celiac is autoimmune. The immune system may destroy the gut lining/thyroid and more. Celiac is not an allergy. Celiac can cause “leaky gut”, which causes food to leak into the blood through sores/thin gut lining, then the blood builds up antibodies to the food creating food allergies. It helps to rotate foods, so allergies aren’t as strong.
I heal my gut lining by: Not eating gluten/dairy, taking LDN, Slippery elm, Valerian, Glutamine, Vit A, green tea and more. This stops future allergies/health issues from Celiac.

Gluten may wreck the stomach cell lining that makes HCl and intrinsic factor to carry Vit B12 into the intestines. I needed Vit B12 shots….and HCl (stomach acid)/Now brand Super enzymes when I ate. Acid reflex is due to too low of stomach acid….the person needs more HCl.

Lactose intolerance is due to gluten destroying the villi intestine tips which make the lactase enzyme to digestion lactose. When the villi tips are healed, some people may eat dairy again.
My dairy problem was greater than Lactose intolerance…it was autoimmune…it destroyed my body/brain. Dairy gave me seizures, depression no medicine could help, demyelinated my brain which made my MS kick in, and caused me bladder problems.
I took Osteoprocare instead of dairy. I shake it well and pour it into lemon water. Osteoprocare is drink which has Ca orotate, Mg and many cofactors which helped it absorb into by body. Other calcium supplements gave me bone spurs…they didn’t have enough cofactors to work right in me). Soy is not a good dairy substitute…it can block thyroid hormone, affect hormones, affect a child’s/adult’s brain/body.

I do not eat: dairy/gluten/sugar/starch/soy/flax/MSG/nutrasweet/alcohol/bad fats (transfat/hydrogenated fat, high saturated fat/high monounsaturated fat)/heated oils/highly allergic foods. I eat a modified Asian way. Asian people eat meat/veg/rice three meals a day and don’t feel sorry for themselves. They don’t eat dairy/gluten unless they get school lunches or food pantry food. Cultures who didn’t eat dairy/gluten in past history should avoid eating it now. This free food may cause them many health issues/doctor bills. We need to learn to eat their way, not the American way, which may destroy their great health now…and after a few generations of eating dairy/gluten, they may not survive as well… they may get the American health issues. The world needs to learn their awesome way of eating which makes great health…brain/body working well…and low depression.

People can buy Celiac recipe books, but I can’t eat these recipes yet. It is easier/cheaper for me to cook by scratch and eat the Asian way, than redo recipes. Asian people are very healthy/smart/coordinated. They are a great model for me.

Gluten free products are at local stores and health food stores. It needs to say “gluten free” on it. You can’t assume corn meal is gluten free unless it says it on the label. Some boxed gluten free food has air gluten contamination in it, from being made in the same building as gluten food. Gluten free oats may hurt celiac people and hurt me. Premade Celiac food can be expensive and may have fat/sugar/dairy and more that I couldn’t eat. I mostly cook by “scratch”…no premade Celiac food or boxed Celiac food. I want to know it is contamination free and ingredients I can eat and is cheap.
Corn meal may also be genetically modified which majorly hurts animals in tests…may hurt people majorly too. Soy/corn/cotton seed/buckwheat/salmon and more maybe mostly genetically modified.

People can buy or make nongluten noodles, bread, flour. I order a 25 pound bag of organic brown rice from a health food store, which lasts a long time.

Dairy/gluten contamination can be: in pans, the factory/restaurant air, toasters, medicines, shampoo, toothpaste, hand lotion, in tuna, makeup, in vitamins, injected into meat, in labels as casein, textured vegetable protein, malt and more), premade food, unshelled nuts (I buy them in the shell to avoid gluten on conveyor belts), cutting boards, grills etc.
I avoided all restaurants except for The Tempura House that cooked special for me, called the “Wendy Special”(vegetables/rice/hard boiled egg/tea) Hardee’s low carb burger, Burger King, Outback Steak house, are a few restaurants that cook for Celiac people.

Low absorption of nutrients in the intestines due to Celiac causes cells not to be made right/work right. When brain cells are low in oxygen burning, it can cause: depression, anxiety, panic attacks, suicidal thoughts, fear, obsessions, MS, sleep problems and more.
People who go to a psychiatrist/psychologists or are alcoholic/codependent, use drugs or are constantly depressed may be Celiac. Celiac can affect personality/mental/emotional health since it affects the brain and body. Bipolar/schizophrenia/ADHD and more maybe Celiac. Many Celebrities have Celiac “crashes” on TV for the world to see, but they may never get help for Celiac…so they never treat the root cause…and never get any real lasting help.
LDN (low dose naltrexone) is a medicine from a compounding pharmacy that helps to block Celiac, but not 100%. It is like a miracle, healing the gut lining, helping the intestines to absorb nutrients again and keeps the immune system from going down due to dairy/gluten. 3 or 4.5 mg of LDN is taken before a person goes to bed. It feels like taking a vitamin, has ~ no sideeffects, is cheap, works fantastic and is amazing. It blocks the opiate receptor sites that dairy/gluten stimulate, that cause the immune system go down. LDN lets the immune system work properly. LDN heals the stomach/intestines, helps stop hair loss, helps the immune system, helps depression, gives energy, helps mood, helps stop cravings, helps personality, helps the liver to remove heavy metals and helps every cell of the body, etc. Wow! It is like a miracle!…but the Celiac diet is still needed since a person may override their LDN medicine with what they eat.

Celiac can be diagnosed by symptoms/health issues/family tree health issues/trial of not eating gluten or dairy for a few weeks and then eat the food again and see how it hurts them again.
Blood tests and biopsies to diagnose Celiac may not work and doctors may not be trained in Celiac/vitamins/good oils/LDN etc…..but http://www.enterolab.com is a stool sample and genetic cheek test that helps to diagnose Celiac (within 6 months of not eating gluten).

I had 1000X more energy/stopped being dizzy/tired when I didn’t eat gluten for 2 weeks, but ate organic brown rice instead. My knee that was swollen and ready to explode, was ok after 3 days of eating not eating gluten. My MS was due to dairy/gluten and when I stopped eating it…my MS symptoms went away unless I got contamination.
My body healed fast when I stopped eating dairy/gluten permanently… I started to absorb more nutrients in my intestines…then I detoxed with Now brand Detox Support etc and EDTA/DMPS IV chelations and rebuilt my cells with vitamins/good oils. Eating 100% this way, can bring health/healing to a Celiac person fast.

I wrote a daily journal of the what I did for that day and the symptoms.. listed my food,vitamins, medicine, symptoms, things I learned…. which helped me figure out that antibiotics, gluten, dairy, sugar/starch, bad fats, heated oils, coconut oil, flax, olive oil, corn, alcohol, chocolate in fat, cashews, soy, MSG, and nutrasweet, and allergic foods were like poison to me. I no longer craved dairy/gluten and unhealthy food. I chose health over “junk food”. Eating healthy reeducated my taste buds. Carrots now tasted sweeter! Healthy food tastes great!

Some Celiac people are full of heavy metals because their liver cells are not made right or work right due to not absorbing nutrients…so their liver does not detox right. Heavy metals can come from pesticides/mercury fillings/water/soil/smoke etc. Heavy metals may block 1000’s of chemical reactions in the body, which may cause them to not be able to eat/digest certain foods like sugar/corn etc., block thyroid, block certain vitamins from working and cause the body to be in chaos. Heavy metals caused me much suffering/panic attacks…much hell. I was so glad the EDTA/DMPS IV chelations could pull out the heavy metals and get my body back to working right.

I took the Now brand-Detox Support, milk thistle and alpha lipoic acid to detox/rebuild my liver. I did EDTA/DMPS IV chelations (from an Alternative medicine doctor) to remove heavy metals from my body/brain. Hair tests show if heavy metals/good minerals are high or low. If the hair test is low in good minerals, intestines may not be absorbing nutrients well. If the hair test is high in heavy metals…their liver may not be working well and they need to detox by EDTA/DMPS IV chelations.

Summary:
To help rebuild the cells of my body/brain so they would work right:
I ate no: dairy/gluten/sugar/bad fats (no saturated fat/no hydrogenate fat/transfats…no olive oil or cashew monounsaturated fat, no flax seed oil/soy/heated oils/no MSG or nutrasweet, no highly allergic foods and ate organic. I didn’t eat at restaurants, except the one that cooked special for me. (They used my pan and was careful for contamination.)
I ate fish, organic vegetables, organic brown rice (instead of gluten), eggs, raw walnuts (crack open the shell to avoid gluten contamination on conveyor belts), lemon juice in reverse osmosis water and tea. I cooked by scratch and ate many raw vegetables. I did not buy premade Celiac food in boxes.
I took Nature’s Plus- Source of Life multiple or my longer supplement list which had special vitamins and sometime special vitamins for certain health issues.
I took these good oils: 2 fish oil (Omega 3), 2 Evening primrose oil (Omega 6), 2 Lecithin, 1 Krill oil, Phosphatidylserine/DMAE, CLA. (These good oils help cell membranes, thin blood and helped my brain.)
I took 3mg of LDN (Low dose Naltrexone) to help block Celiac. It is like a miracle for Celiac people, but the Celiac diet is still needed, since it can’t block 100% what a person eats.
I took 5000 IU of Vit D3 (like sunlight) daily. A blood test over 2000 IU maybe needed.
I took a 5 cc of Methylcobalamin Vit B12 shot every other day.
I took Dairy free acidophilus (when stomach acid was low).
I took HCl and Now brand- Super enzymes when I ate.
I took Osteoprocare instead of dairy and ate organic brown rice instead of gluten.
I did EDTA/DMPS IV chelations which unclogged blood vessels, lowered inflammation and removed heavy metals since my liver was not working well to do this. The IV chelations helped me get back my sugar digestion and other digestion. It helped chemical reactions in my body work right again. Oral EDTA did not help…was water soluble. I also took Cilantro capsules, MSM, glutathione push or capsules, Vit C, brown seaweed sometimes.
I healed my gut lining with: Valerian, Slippery elm, green tea, VitA, glutamine, onion, LDN and no gluten/dairy.
To raise oxygen in my brain/body: rhodiola, 5000mcg of biotin, the good oils, Vit B12 shot, coenzyme Q10, fish oil, ginkgo 120mg, Vit E and more..
I took histidine, spirulina, fish oil and more to help my brain heal. (See my longer supplement list)

There are informational/recipe books and internet help on Celiac.
There is alot more to learn…

Best wishes…untreated Celiac destroys the body/brain. You can’t just cut down on gluten and sometimes dairy. You need to cut it out 100% to be ok.
You are more than what you eat…You are what you absorb!

What I took daily for my Celiac/MS:

(Refrigerate: oils, glutamine, LDN, dairy free Acidophilus)

WHEN I GET UP:

Synthroid/Amour thyroid medicine ( I wait 1- 2 hours before I eat food and don’t eat food 2 hours before I take this.)
DAIRY FREE only acidophilus (take when stomach acid is low)
Bioidentical hormones: A dose ~ .5mgE3/75mgP/2.75 -3mg TE twice a day (12 hours apart). Twice a day hormones gave me more energy to be productive than once a day. (My own hormones have shut down.)
Wait one hour so Li doesn’t interact with thyroid medicine: ~10mg of Lithium orotate capsule ( I am low in lithium on the hair test…bipolar) I also tried 300mg
(8MEQ)/5 ml (1 tsp) of Lithium citrate 2-3X a day. I seemed happier, but hated the taste of this liquid.

After LUNCH/BRUNCH: ( I take the vitamins with lemon juice in reverse osmosis water. Lemon juice after eating walnuts (fat) causes bile to squirt out, which detoxes the liver and causes bowel movements.)

Help mitochondria and raise oxygen in the brain/body:
Coenzyme Q10 (50-100 mg)
Biotin (5000mcg) (helps with circulation and Krebs cycle)
B complex (100mg)
Rhodiola (500mg when I was high in colloidal silver and now 100mg after many
chelations to remove colloidal silver)

BEFORE BED ~ 10 pm:
LDN (Take one hour before my Osteoprocare drink.. to avoid Calcium blocking it’s
absorption. (1) Steroids can block LDN so I take my bioidentical hormones at different times than the LDN.(2) I took LDN sometimes in the morning instead of
at night, because it didn’t let me sleep at night.. It can help in the day, but helps maybe 100X more at night.

This is the detox I did when I was first poisoned by colloidal silver and didn’t have EDTA/DMPS yet for 2 months. Vit C, MSM, chorella, rumex (clover)/chondrus (brown seaweed). I had to do this every 4 hours around the clock…it helped, but the colloidal silver kept going deeper into my body and kept hurting me more until the EDTA/DMPS got the colloidal silver/other heavy metals out of me fast. Within 3 DMPS/EDTA IV chelations my 24hour a day panic attacks stopped.

Bad dreams: B vitamins help turn bad dreams into good dreams. They are water soluble…so taken around supper time/not bed time may help keep them in the body. Tea drains B vitamins out of me and causes bad dreams.

The dangers of gluten are well documented. Food should be free of this dangerous product.

Dr. Richard Edlich

Tammy Jennings

I believe this could quite possibly be a much more prevent problem than most of us are willing to believe. I eat gluten free by staying away from all grains and most processed foods. I eat meat, veges, fruits and dairy products. I am attempting to go completely organic, but affordability is a problem.
I watch my children and grandchildren go through illness after illness, and yet they still wonder why this happens to them. At this point they think it’s normal for people to get sick.
My 8 year old granddaughter has recently been asking me about why I never get sick. I explain to her about how what we put into our bodies is what we will get out of them. She would like to eat only healthy food. She is willing to, but all her parents can afford to provide her with is cheap processed food.
How awful is this that all we can provide for our grandchildren is cheap processed food? This is America! We need to get a grip on our food supply. Our future depends on it.

Wayne R. Rollis

My son in law found out his medical problems were all caused by gluten after 15 years of looking

What a great article! Thank you so much for all you are doing to raise awareness about this important issue! I went gluten-free while undergoing fertility treatments for my oldest. (I have autoimmune diseases.) It worked and I have never looked at bread the same way…

Lotte Petricone

My mother suffers from celiac disease, and becomes ill if she mistakely eats gluten. The FDA must stop listening to Big Food interests and make sure that it is the law that foods defined as “gluten-free” are truly gluten free.

Delaney

The reason they are dragging their feet is that this will cost the food industry millions because wheat/gluten is in so many seemingly innocuous ingredients. My daughter is gluten sensitive and she has had to educate herself on everything that has gluten in it. Even soy sauce has it!

The FDA has clearly been shown to be in the pocket of the food industry and so that is why they are taking their time with this.

Wendy, thank you so much for your coomplete thoughts about Celiac. I have read bits and pieces in many places and you added even more information. I do believe it is everybodies problem soonner or later. I also share your problems. Half of our family have extreme problems and I seem to be alone. I am on top of the depression however, the other problems are heavy. I will try your solutions as I can afford them. Thank you so much.

The claim that thsi will “cost the food industry” is patently false. Food manufacturing is inexpensive and segregatio of materials for allergens is already well established. The issue is sole around actual ingredient costs. As usage increases, costs decline. GF products are being sold at a premium price today and companies providing them are making sizable profits.

I would refrain from irrational arguments and focus on the real issue, one of liability. The cost of a mislabeled food product for a firm and subsequent legal liability could quickly wipe out that business. The FDA has a legal obligation to provide consumer clarity and hold the industry accountable. It is for the courts to allow the avenue of recourse for consumer in the case of negligence or product liability.

I know so many people who can eat wheat in Europe but cannot eat it here. I am one of them. I feel many people could eat wheat if we would grow the types they have in Europe. I look for imported items and tolerate the wheat well. I never hear anyone talk about this on websites. If anyone has any information on this I would like to hear from them.

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Well, I’m glad that someone feels the same as I do. Ever since I arrived to USA few years ago and my health is deteriorating. I recently started gluten free diet and it seems a little better. However, what I noticed is that when I eat anywhere outside USA I can do fine !!!!

This is not an issue for the food industry. Marketers, manufacturers, restaurants and distributors know the value of providing a service to consumers. The issue with FDA is the enforcability of a standard which will be supported under the law. 20ppm is reasonable and the present voluntary labeling in the USA meets that standard. Do you remember the battles over “organic”, “natural”, or “light”. These are very important issues which the consumer needs clarity from the regulators.

The USA is the largest food market in the world with the most diverse consumer population and export base. It is prudent to provide the best information, particularly where possible consumer safety is involved.

There is also the issue of competition with the GFCO. Their copyrighted standard appears on foods and can cause confusion as they aim for lexx than 10ppm, which is up to debate as to being a detectable level.

Excellent submit, very informative. I’m wondering why the opposite specialists of this sector don’t notice this. You should proceed your writing. I’m sure, you have a great readers’ base already!|What’s Going down i am new to this, I stumbled upon this I have found It absolutely helpful and it has helped me out loads. I hope to contribute & aid different customers like its helped me. Great job.

tanie wakacje

Just proves the old adage. Its an ill wind that blows no good. – A banker is a fellow who lends you his umbrella when the sun is shining and wants it back the minute it begins to rain. – Mark Twain 1835 – 1910

It is known that one of the risk factors of Celiac disease is a diet which contains too much gluten. The top 5 foods which have high gluten component include grains, condiments and seasonings, alcoholic beverages, sweets and processed meats. So one who has gluten sensitivity must avoid eating too much of the following. The key is moderation.

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